Lentil-Bulgur Loaf

Description
This flavorful grain loaf, which is served with a creamy herbed garlic mayonnaise, makes a great hearty entree for a potluck buffet. Flax seeds, valued as a plant source of essential omega-3 fatty acids, replace the usual eggs and bind the loaf. If you prefer, you can substitute 2 eggs for the flax seeds and water.

Door-to-door (for a potluck): if desired, use a disposable aluminum loaf pan. Bake loaf up to 2 days ahead and refrigerate in pan. Reheat, covered with foil, in a 350°F oven for about 30 minutes. Make garlic mayonnaise up to 2 days ahead and refrigerate in a covered bowl or plastic food storage container.
 * 8 to 10 servings dairy-free.

Ingredients

 * 2 tbsp flax seeds
 * ½ cup uncooked bulgur
 * 2 tsp salt
 * 1 cup boiling water
 * 1¼ cup lentils, rinsed
 * 2 tsp olive oil
 * 2 medium onions, chopped
 * 3 medium carrots, grated
 * 4 medium garlic cloves, minced
 * 1½ tsp ground cumin
 * ½ tsp ground coriander
 * ⅛ tsp cayenne, up to ¼
 * 2 cup flat-leaf parsley leaves, (1 bunch) rinsed and dried
 * 2 slice whole-wheat bread crusts trimmed and discarded bread torn into large pieces
 * 6 oz low-fat soft or firm silken tofu, (¾ cup)
 * ¼ cup fresh lemon juice, (from 2 lemons)
 * 1 tsp freshly ground pepper
 * flat-leaf parsley or mint sprigs, for garnish

Garlic mayonnaise

 * 1 cup soy mayonnaise
 * ½ cup chopped fresh herbs such as basil or tarragon or chervil
 * 2 small garlic cloves, minced
 * ¼ tsp salt
 * ⅛ tsp freshly ground pepper

Directions

 * 1) Preheat oven to 375°F.
 * 2) Coat 9 x 5-inch loaf pan with cooking spray.
 * 3) Line bottom of pan with sheet of parchment or wax paper and lightly coat paper with cooking spray.
 * 4) In food processor or blender, process flaxseeds to coarse powder.
 * 5) Add ⅓ cup cold water and process until mixture is blended, stopping once or twice to scrape down sides of work bowl with rubber spatula.
 * 6) Pour into small bowl, cover and set aside in refrigerator.
 * 7) In medium bowl, combine bulgur, ½ teaspoon salt and boiling water.
 * 8) Let stand until bulgur is tender and most of liquid is absorbed, about 25 minutes.
 * 9) Drain mixture in sieve, pressing out excess moisture.
 * 10) Set aside.
 * 11) While bulgur is standing, bring large saucepan of water to a boil.
 * 12) Add lentils and ½ teaspoon salt and cook until just tender, about 20 minutes.
 * 13) Drain and rinse under cold running water.
 * 14) Set aside.
 * 15) In large nonstick skillet, heat oil over medium heat.
 * 16) Add onions and cook, stirring often, until softened, 3 to 5 minutes.
 * 17) Add carrots, garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, 1 to 2 minutes.
 * 18) Transfer to large bowl.
 * 19) In food processor, pulse parsley until chopped.
 * 20) Add bread and process until coarse crumbs form.
 * 21) Add to onion mixture.
 * 22) Add tofu to food processor and process until smooth.
 * 23) Add reserved flaxseed mixture, 1 cup cooked lentils, lemon juice, pepper and remaining 1 teaspoon salt and process until smooth.
 * 24) Transfer to bowl with onion mixture.
 * 25) Using rubber spatula, stir in remaining cooked lentils and soaked bulgur until well combined.
 * 26) Scrape mixture into prepared pan, spreading evenly and pressing down.
 * 27) Bake until top is lightly browned and firm to the touch, 50 to 60 minutes.
 * 28) Meanwhile, make garlic mayonnaise: in medium bowl, mix all ingredients.
 * 29) Cover and chill at least 1 hour.
 * 30) Whisk well before serving.
 * 31) Transfer loaf to wire rack and let cool in pan 5 minutes.
 * 32) Run knife around edges to loosen: invert serving platter over loaf.
 * 33) Protecting your hands with oven mitts, firmly grasp pan and platter together and turnover.
 * 34) Remove pan; peel off paper.
 * 35) Garnish with parsley and serve loaf hot or at room temperature with garlic mayonnaise.